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Baked Artichoke Pasta

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Baked Artichoke Pasta

Baked Artichoke Pasta

Jessica Braider
This casserole, which is one of our most popular recipes, turns the irresistible flavors of baked artichoke dip into a wonderful meal. The recipe calls for only half a box of pasta, but you may want to make the whole package to serve some plain to picky eaters.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 8 oz. penne noodles (use wheat/gluten-free, if needed)
  • 14 oz. artichoke hearts, drained
  • 6 oz. marinated artichokes, with their liquid
  • 4 cloves garlic minced, about 2 tsp.
  • 1 cup shredded Parmesan cheese
  • 1/2 cup reduced-fat mayonnaise (or use any variety), or use ricotta cheese
  • 1/4 cup pine nuts
  • 2 Tbsp. bread crumbs or panko (use wheat/gluten-free if needed)


  • Cook the noodles according to the package directions until they are al dente and drain them. (If you use a whole 16 oz. package of noodles, remove half and toss them with butter, olive oil or red sauce for less adventurous eaters.)
  • Preheat the oven to 400 degrees and spray a large (2-quart) casserole dish with nonstick cooking spray.
  • In a food processor or blender, coarsely blend the artichoke hearts, marinated artichokes with their liquid, garlic, cheese (reserving 1 Tbsp.), mayonnaise and pine nuts.
  • In a large bowl, mix the pasta with the artichoke mixture. Transfer it to the casserole dish and smooth the top.
  • In a small bowl, mix together the reserved Parmesan cheese and the bread crumbs. Sprinkle this topping on the casserole.
  • Bake the casserole, uncovered, for 30 minutes until the top is browned. Serve it hot, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions:

  • Do not precook the pasta and do not drain any of the artichokes.  Combine the uncooked pasta and the artichoke mixture in the slow cooker, ensuring that all noodles are fully covered with the artichoke mixture.  Cook on low for 2-3 hours or on high for 1 - 1 1/2 hours.  Add topping and cook 10-15 minutes more. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, peel the garlic, shred the Parmesan cheese if necessary, blend and refrigerate the artichoke mixture, combine the ingredients for the topping, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Stir 1/4 – 1/2 tsp. crushed red pepper flakes into the artichoke-noodle mixture.
Tip: If a recipe calls for a relatively small amount of an ingredient like nuts, oatmeal, lentils, or quinoa, and you don’t foresee finishing the rest of the container, check the bulk section of your grocery store, if it has one.  You can buy the exact amount you’ll need, often for a better price then the packaged variety.
Nutritional Information Per Serving (% based upon daily values):  Calories 390, Total Fat: 19g, 34%; Saturated Fat: 5g, 30%; Cholesterol: 12mg, 6%; Sodium: 520mg, 27%; Total Carbohydrate: 41g, 17%; Dietary Fiber: 4g, 19%; Sugar: 1g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dinner, Fall, Freezer-Friendly, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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